Ingredients

The following ingredients have 2 Servings
  • 2 large red bell peppers
  • 2 large egg yolks
  • 2 tablespoons Dijon mustard
  • 2 teaspoons lemon juice
  • 8 oil-packed sun-dried tomatoes (with their oil)
  • ¼ cup olive oil
  • pinch salt if needed

Instruction

  • Preheat the oven to 450˚F, and line a baking sheet with foil or parchment paper. Place the red peppers on the prepared baking sheet and roast for 20 minutes, or until blackened and soft. Turn the peppers every 5 minutes. Wrap the roasted peppers in foil for 5 minutes. Peel, remove the stems, and seeds.
  • Throw the yolks, mustard, lemon juice, roasted peppers, and sun-dried tomatoes into the bowl of a food processor fitted with a metal blade, or a blender. Pulse a few times to purée.
  • Drizzle the oil into the sauce while whirling the blender like crazy. The sauce should be thick and smooth, similar to mayonnaise.
  • Whisk in a pinch of salt if needed.